Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts
| Autor: | Brittany L. White, Adrienne Yancey, Michael D. Kulis, Jack P. Davis, Timothy H. Sanders, Xiaolei Shi, A. Wesley Burks, Rishu Guo |
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| Rok vydání: | 2013 |
| Předmět: |
Arachis
Immunology Peanut allergy Ingredient Hydrolysis Endopeptidases Inhibition elisa medicine Humans Immunology and Allergy Peanut Hypersensitivity Subtilisins Food science Glycoproteins Plant Proteins Plant Extracts Chemistry fungi food and beverages General Medicine Antigens Plant Immunoglobulin E medicine.disease Pepsin A Peptide Fragments Proteolysis Binding Sites Antibody 2S Albumins Plant |
| Zdroj: | International Archives of Allergy and Immunology. 162:123-130 |
| ISSN: | 1423-0097 1018-2438 |
| Popis: | Background: Peanut flour is a high-protein, low-oil, powdered material prepared from roasted peanut seed. In addition to being a well-established food ingredient, peanut flour is also the active ingredient in peanut oral immunotherapy trials. Enzymatic hydrolysis was evaluated as a processing strategy to generate hydrolysates from peanut flour with reduced allergenicity. Methods: Soluble fractions of 10% (w/v) light roasted peanut flour dispersions were hydrolyzed with the following proteases: Alcalase (pH 8.0, 60°C), pepsin (pH 2.0, 37°C) or Flavourzyme (pH 7.0, 50°C) for 60 min. Western blotting, inhibition ELISA and basophil activation tests were used to examine IgE reactivity. Results: Western blotting experiments revealed the hydrolysates retained IgE binding reactivity and these IgE-reactive peptides were primarily Ara h 2 fragments regardless of the protease tested. Inhibition ELISA assays demonstrated that each of the hydrolysates had decreased capacity to bind peanut-specific IgE compared with nonhydrolyzed controls. Basophil activation tests revealed that all hydrolysates were comparable (p > 0.05) to nonhydrolyzed controls in IgE cross-linking capacity. Conclusions: These results indicate that hydrolysis of peanut flour reduced IgE binding capacity; however, IgE cross-linking capacity during hydrolysis was retained, thus suggesting such hydrolysates are not hypoallergenic. |
| Databáze: | OpenAIRE |
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